Ceviche
Here’s something to try if you’d like something different for a refreshing appetizer. The acid from the lime juice and onion cooks the fish to a nice firm texture. If you like your ceviche more “sushi” like, you can marinate for just 20-30 minutes. We prefer to marinate for 4 hours.
You can serve this with chips, on tostadas, or the authentic Mexican way is to serve it on Saltine crackers.
This recipe is from Rick Bayless.
Ceviche
Ingredients
- ½ # or more fresh white fish cut into ½ inch cubes
- ¾ cup fresh lime juice
- 1 small or ½ medium white onion diced small
- 2-3 Roma tomatoes diced small
- 1 Jalapeno or 2 serrano chilies stemmed, seeded, & diced small
- ¼ cup cucumber peeled, seeded and finely diced.
- ¼ cup chopped fresh cilantro reserve some for garnish
- ¼ cup chopped manzanilla olives
- 1 Tbsp extra virgin olive oil
- Salt to taste
- 1-2 Tbsp of orange juice 1 Cutie if you want to squeeze fresh or ¼ tsp sugar
- 1 small avocado peeled, pitted, and diced small, add just before serving.
- Tostadas tortilla chips, or saltines for serving
Instructions
- Prep your ingredients. The fish is easiest to dice when it is partially frozen.
- Marinate the fish in the lime juice and the onion, in a glass or stainless steel bowl. Make sure that there is enough lime juice that the fish can float freely so that it “cooks” evenly. Marinate for at least 20 minutes and up to 4 hours in the refrigerator. If marinating the day before, drain most of the lime juice after four hours and keep the fish covered and refrigerated.
- In a large bowl, mix the tomatoes, chilies, cilantro, olives & olive oil. Cover and refrigerate until serving.
- When the fish is done marinating, add it to the veggies just before serving.
- Add salt to taste, ¼ to ½ tsp and squeeze the juice from the mandarin orange into the ceviche.
- Just before serving, dice the avocado and add to the ceviche, stirring it through carefully.
- Garnish the ceviche with the reserved cilantro and serve with tostadas, tortilla chips, or saltine crackers.